I am writing this while watching Friday Night Lights on my ipad and waiting for Hurricane Sandy to hit. Hopefully, we will have power when this post goes live on Thursday but just in case, I wanted to make sure that I didn’t miss Week 6.
I have a serious love of cookbooks. I used to read novels in bed, but these days, I read cookbooks. I am very lucky to be sent review copies of cookbooks when they are released. But even with all of the books sent to me, I still buy my fair share of books because I love them so much. I have so many great books on my shelf. One of my favorite times of my day is in the afternoon. I make a cup of coffee and flip through a cookbook for a few minutes before the afternoon gets crazy.
If I was ever going to write a cookbook, it would most likely be a book about vanilla. I could skip chocolate all together and only eat vanilla. There are very few things that makes me happier than seeing gorgeous black flecks in my desserts. I think that vanilla gets a bad wrap. Turns out, I don’t need to write this book because somebody already wrote it. And did a much better job than I ever could. This White Hot Fudge Sauce comes from Shauna Sever and her new book, Pure Vanilla. This sauce includes three of my favorite things on the planet. Marshmallow creme, white chocolate, and vanilla bean paste. It is pure heaven over vanilla ice cream, and would be gorgeous over a bowl of chocolate. This book has great recipes and gorgeous pictures. It deserves to be on your shelf.
Add marshmallow creme, white chocolate, corn syrup, cream, and salt to a heatproof bowl.
Take the bowl off of the heat and stir in vanilla bean paste. Stir to combine.
- 1 (7.5-ounce) jar marshmallow creme
- 3 ounces high quality white chocolate, chopped
- ¼ cup light corn syrup
- 2 Tablespoons heavy cream
- ¼ teaspoon sea salt
- 1 teaspoon vanilla bean paste
- Add marshmallow creme, white chocolate, corn syrup, cream, and salt to a heatproof bowl.
- Set the bowl over a pan of simmering water. Stir until everything is melted and smooth.
- Take the bowl off of the heat and stir in vanilla bean paste. Stir to combine.
- Pour the sauce into jars. I decorated mine with small doilies and some bakers twine. This sauce keeps in the fridge for one week.
Week 6 of 12 Weeks of Christmas Treats hosted by Meal Planning Magic.